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Salzburg Culinary

Guest Chef November 2022: Jon Bowring

Culinary art with a pinch of history

How could you name a restaurant more aptly than “Dinner”? Heston Blumenthal, mastermind behind the acclaimed restaurants The Fat Duck and The Hinds Head in Bray, chose that very name for his first gastronomic venue in London, which opened at Mandarin Oriental Hyde Park, London in 2011. Within a short amount of time, Dinner by Heston Blumenthal secured its place among the world’s most celebrated restaurants. Head Chef Jon Bowring continues to create new dishes playfully inspired by historic events, ingredients, and recipes. Dinner by Heston Blumenthal is not a recreation of dishes from the past but a reimagining, using all the modern techniques and skills at its disposal to highlight the imagination and creativity of its gastronomic forefathers.

“Dinner” used to refer to the main meal of the day, taken around noon. In the course of history, this meal has increasingly shifted to the evening hours. However, in some parts of the British Isles “dinner” might still be served at lunchtime. History is also the key word when it comes to cuisine at Dinner by Heston Blumenthal. The restaurant celebrates the long history of gastronomic creativity in Britain. Working with food historians and exploring the treasures of the British Library, the team researched centuries-old cookbooks and historical recipes. They soon found ample evidence that Britain’s obsession and pioneering work with food is not a recent phenomenon.

The menu at Dinner by Heston Blumenthal translates these discoveries and the fascination with history into a new and evolving dining experience. Under the aegis of Heston Blumenthal, the culinary project was awarded its first Michelin star in 2012, just one year after opening. The second star followed in 2013 and in 2014 Dinner was voted number 5 on the coveted list of The World’s 50 Best Restaurants. Since 2019, Jon Bowring has been leading this culinary journey through time as Head Chef. Working alongside Deiniol Pritchard, brand manager for Dinner, they combine recipes dating as far back as the 14th century with the techniques and possibilities of today to present unique contemporary creations inspired by historic British gastronomy.

Even though he had worked in local kitchens as a teenager, becoming a professional chef was not Jon Bowring’s first career choice. He studied engineering and marine biology at Swansea University, but soon realised that he wanted to pursue his early passion, cooking. Returning to his native Cornwall, he began to work as a chef in numerous establishments. Especially at Rick Stein’s seafood restaurant in Padstow, where he stayed for three years, he honed his skills and gained an appreciation for the incredible local produce. In 2013, he headed out to Britain’s capital and signed on at Heston Blumenthal’s two-star gourmet venue. He started out as a Commis Chef at Dinner and progressed through the ranks to his current position as Head Chef.

Look forward to an evening steeped in history as Jon Bowring reimagines centuries of British delights at Restaurant Ikarus in November 2022. Experience a tribute to traditional recipes and an empire of royal taste clearly not to be missed by any finedining enthusiast.

Menu of Jon Bowring


English potato ball – crispy chicken skin – truffle
Coronation chicken tarte – Imperal Caviar
Bresse chicken – tartelette – almonds – apricot


Hay smoked Salmon
Gentleman’s relish – pickled lemon salad
Smoked confit chicken – salsify – marrowbone
horseradish cream
Scallop Frumenty
Spelt – smoked sea broth – pickled dulse – lovage
Rice and Flesh
Roast Turbot & Green Sauce
Braised chicory – parsley – pepper – onion – eucalyptus
Spiced Squab Pigeon
Onions – artichokes – ale – malt
Goat’s milk cheesecake – elderflower – apple
pickled blackberries – smoked candied walnuts
Brown Bread Ice Cream
Salted butter caramel – pear – malted yeast syrup

€ 225,00

Menu in six courses EUR 185
(without Salamagundy and Sambocade)

* Wine Pairings  EUR 215
Please be advised that the menu can only be ordered per table

Vegetarian Menu


Pizza – Stracciatella – Tomato – Olive Oil
Spicy Avocado Cone – Sesame Tuile – Chili Aioli
Mushroom Flan – Brioche – Duxelles – Black Truffle
“Summer Roll” – Glass Noodles – Pickled Kohlrabi – Hoisin Sauce


Elderflower – Whey – Fig
Spring vegetables
Sour Cream – Hazelnut – Black Truffle
Red Thai Curry
Broad Beans – Okra – Eggplant
Peas – Morels – Parmesan
BBQ leek
Umeboshi Plum – Smoked Cream – Marjoram
Mole Negro – Chanterelles – Onion Soubise – Salsa Matcha
Green asparagus
Oxalis – Fresh Goat Cheese – Granola
Manjari chocolate
Raspberry – Pine nuts

EUR 215,00

Menu shortende EUR 175
(without Spring Vegetables and Corn)

Please be advised that the menu can only be ordered per table.

ServusTV: Culinary Heights at Ikarus on

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 11.05.17:40Culinary Heights at Ikarus - with Wolfgang Puck

Dinner by Heston Blumenthal

London, United Kingdom


Currently at Hangar-7

Currently at Hangar-7

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